Wash and dry the shoots.
For the batter: Chop the potato into chunks, place in a saucepan with water and boil until soft. Drain the potato, keeping 2 cups of the boiling water. Put this water aside and allow to cool. Mash the potato in a large bowl. Add the reserved water and mix. In another bowl, mix the flour with yeast, baking powder and salt. Add the flour mixture to the potato and mix well. Cover with a towel and allow batter to rest and rise for an hour.
To cook fritters, mix the shoots with the batter, stirring well to make sure they are coated. Heat the oil in a pan and place the coated shoots in one by one. Fry till golden, turning over once. When cooked, remove from pan and drain on kitchen roll. Serve immediately.
*Bladder campion shoots and leaves, or other edible wild greens.
Ingredients:
300g strouthouthkia*
For the batter:
200g peeled potato
300g flour
1 tsp yeast
1 tsp baking powder
1 tsp salt
Oil for frying
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